gingery fish kabobs

Ingredients

• Servings: 6
• 2 cups pineapple juice
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce (50% less sodium)
• 1 1/2 tablespoons white vinegar
• 2 garlic cloves, crushed
• 3 tablespoons minced fresh ginger
• 1 1/4 pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
• 4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
• 1 large red onion, cut in wedges

Recipe

• in a small saucepan, dissolve cornstarch in pineapple juice. add soy sauce, vinegar, garlic and ginger. simmer until slightly thickened, about 7 minutes. let cool. add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
• thread fish, pineapple and onion on skewers. place on a hot grill (or under a broiler) until fish is done to your liking.
• serve with rice. heat marinade and use as a sauce over fish and rice.